Healthy No-Churn Soft Serve Ice Cream recipes - Ice cream ices

Author: John Armstrong  

As a lover of soft serve ice cream, I never expected this healthier version to even come close to the real thing, but I'm telling you, this is as good as any soft serve ice cream you've had! A lower fat version of this favorite ice cream flavor.

Very low fat & sugar free home made ice cream

My husband is diabetic and I am watching fat intake. We made this ice cream recipe and it is really good.
Provided by: BARBARA EBER @beber
Yields: 0 servings
Number of ingredients: 6

Ingredients:

• 1 lg package(s) fat free vanilla pudding mix, or any flavor you like
• 1 pint(s) fat free half and half
• 1/2 gallon skim milk
• 40 - packets of splenda
• 2 tablespoon(s) vanilla extract
• 2 cup(s) any fruit you choose.

How to cook:

1. Mix pudding, equal, fat free Half & Half, vanilla and enough milk to fill ice cream freezer.
2. Place in ice cream freezer and churn.

Notes: Healthy No-Churn Soft Serve Ice Cream, You CAN buy evaporated milk with fat, but I went with the fat-free variety for this recipe: The whole can is 300 calories, and those are the

Tags:

sugar free home made ice fat-free ice cream recipe fat mint chocolate chip ice cream sugar-free fat-free ice cream recipe sugar free home made ice cream low fat mint chocolate chip ice cream healthy no-churn soft serve ice cream no-churn soft serve ice cream

How To Make Fat Free Ice Cream

If you have any questions or comments for me, please leave them below :) INGREDIENTS: 5 Duration: 1:43

How to make low fat ice cream

A dreamy creamy sweet treat without the guilt. Who's in? More guilt-free ice cream recipes Duration: 0:59

Healthy No-Churn Soft Serve Ice Cream

As a lover of soft serve ice cream, I never expected this healthier version to even come close to the real thing, but I'm telling you, this is as good as any soft serve ice cream you've had!
Provided by: Matt
Total time: 725 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 10

Ingredients:

• 12oz (1 Small Can) Fat Free Evaporated Milk
• 50g Powdered Sugar Substitute
• 2 Tsp Vanilla Extract
• 1 Pinch Salt
• 1 Tbsp Milk of Choice (any milk will work)
• 13.5oz (1 Small Can) Lite Coconut Milk
• 50g Powdered Sugar Substitute
• 2 Tsp Vanilla Extract
• 1 Pinch Salt
• 2 Tbsp Milk of your choice (any milk will work)

Nutrition:

• Calories: 300 calories
• Carbohydrate: 36 grams carbohydrates
• Fat: 0 grams fat
• Protein: 24 grams protein
• Serving Size: Entire Batch (Dairy Version)

How to cook:

1. In a bowl, whisk together all of your ingredients, minus the extra tablespoon(s) of milk.
2. Pour your mixture into a large sealable freezer bag and make sure to remove all of the air. Using this method makes it very easy to break the mixture up and add it to the food processor once frozen, but you can also use an ice cube tray if you prefer.
3. Lay the bag flat in the freezer (if the bag is standing upright, it will all freeze into a block at the bottom of the bag) and let fully freeze, about 8-10 hours. I highly recommend just freezing it overnight to be safe. I made one version without the mixture fully frozen (it was still pretty soft) and the final ice cream was way too liquidy. Be sure you let your mixture fully freeze!
4. Once frozen, break the frozen mixture up (either with your hands or by banging on the counter) and add the pieces into the food processor or blender.
5. Blend on high for about 30 seconds or so, until everything blends up into a mixture that looks like pebbles (see photos above).
6. Add roughly one tablespoon of milk (2 tablespoons if making the dairy-free version) and use a silicone spatula to scrape the edges to make sure everything will blend together and isn’t just stuck to the perimeter. This doesn't need to be the same can of milk we used for the mixture- any milk will do just fine.
7. Run the food processor on high, and let it do its thing for another minute or two. It may take a minute for everything to start fully mixing, but once it does, you’ll see the magic happen and it will transform into a fluffy ice cream. If it doesn’t seem to be mixing, use your spatula to push the mixture back into the center and run it again.
8. Enjoy as is, or throw some toppings on and dig in!

Notes: How To Make Fat Free Ice Cream, If you have any questions or comments for me, please leave them below :) INGREDIENTS: 5 Duration: 1:43

Sugar-free fat-free ice cream Recipe

Sugar-free fat-free ice cream. Discover our recipe rated 3.8/5 by 46 members.
Provided by: Marann456
Total time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 5

Ingredients:

• 1quart fat free half and half
• 1tall can evaporated skim milk
• 1/2gallon skim milk
• 21/2cups Splenda
• 2tbsp vanilla

How to cook:

1. Mix all ingredients together in 1gallon ice cream freezer container.
2. Add ice and rock salt to outside and turn on motor untill thick and creamy.
3. Put leftovers in freezer containers and keep in deep freeze.

Notes: 29 Low-Calorie Ice Cream and Frozen Yogurt Recipes, Chocolate Malt Ice Cream Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice

Low Fat Mint Chocolate Chip Ice Cream

A lower fat version of this favorite ice cream flavor.
Provided by: RecipeGirl.com (via Cooking Light Forum)
Total time: 30 minutes
Cook time: 5 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

• 3 large eggs
• 1/4 cup granulated white sugar
• 1½ cups 2% low fat milk, (divided)
• 1 cup fat-free sweetened condensed milk
• 1½ teaspoons peppermint extract ((or to taste))
• 1/2 cup chocolate chips (chopped), (or use miniature chocolate chips)

Nutrition:

• Serving Size: 1 serving (1/2 cup)
• Calories: 238 kcal
• Carbohydrate: 40 g
• Protein: 8 g
• Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 84 mg
• Sodium: 110 mg
• Fiber: 1 g
• Sugar: 39 g

How to cook:

1. In a large bowl, beat the eggs with sugar until pale, yellow and foamy.
2. In a small saucepan, heat 1 cup of milk slowly until it reaches a simmer. Very gradually beat in the milk with the egg mixture in the bowl. Pour this into the pan and return to heat.
3. Heat slowly, while stirring, until the mixture slightly thickens (coats the back of a spoon). Be careful... don't heat too quickly or you'll end up with scrambled eggs!
4. Strain the egg custard mixture through a fine mesh sieve into a large bowl. Whisk in the condensed milk, remaining 1/2 cup milk, and peppermint extract.
5. Refrigerate the mixture until completely chilled- at least 8 hours.
6. Process in your ice cream maker according to the manufacturer's instructions. When slightly thickened (toward the end), add the chocolate chips. Scrape into a container, and freeze until ready to serve.

Notes: Low Fat Mint Chocolate Chip Ice Cream, Recipe for Low Fat Mint Chocolate Chip Ice Cream- homemade in an ice cream machine. Many photographs and nutritional information included.